Cucumbers A La Poulette Recipe

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Instructions
  1. Peel 2 small, young cucumbers.
  2. Remove the seeds.
  3. Cut the fruit into pieces about one inch thick and two inches long, stew these till tender in water with a little salt and vinegar in it; drain them; put into a stewpan 1 ounce of butter and 3/4 of an ounce of flour; mix the butter and flour well, and let them remain about three minutes.
  4. Add gradually 1 pint of nicely flavored stock.
  5. Simmer gently for fifteen minutes.
  6. Put in the cucumbers, with a seasoning of salt and pepper, and in a minute or two, 2 tablespoons of cream.
  7. Draw the sauce from the fire, and, just before serving it, add the well-beaten yolks of 2 eggs, and the juice of half a lemon.
  8. Time, one hour.

 




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